Gluten-free Rhubarb and Strawberry Crumble Pie
This week we are sharing a fantastic recipe from Swedish food blogger Sofia Tegnefur. Sofia lives in Stockholm and runs the fabulous site, 'The Nordic Kitchen'. She is also a keen photographer, nature & travel lover and coffee addict!
This delicious rhubarb and strawberry crumble is free from gluten, dairy, eggs and refined sugar and it’s so, so good. Happy baking!
GLUTEN-FREE RHUBARB AND STRAWBERRY CRUMBLE PIE
1 pie / 4-6 servings
250 g strawberries
500 g rhubarbs
1/2 tbsp potato starch
1 tsp cinnamon
4 tbsp birch sugar or coconut sugar
60g glutenfree rolled oats
60g gluten-free flour mix
30g birch sugar or coconut sugar
80g non-flavoured coconut oil
Preheat the oven to 225°C.
Start with the filling. Rinse and chop rhubarbs and strawberries. Mix with potato starch, cinnamon and birch sugar (or coconut sugar). Grease a pie tin with non-flavoured coconut oil and add the filling.
Mix coconut oil, oats, flour and birch sugar to a nice crumble. Spread the crumble over the rhubarbs and strawberries and bake in the middle of the oven for about 20 minutes. Let cool a little and then serve with vanilla ice cream.
Visit The Nordic kitchen website at: thenordickitchen.com